Croquettes are fried breaded rolls usually made with minced meat or seafood, vegetables, mashed potatoes, herbs, and spices. Flour or breadcrumbs is used as a binder so the mixture has a dough-like consistency and can be easily formed into logs or patties. Croquettes are typically eaten as a snack or an appetizer. Croquettes are crunchy on the outside and creamy on the inside.
If you want an easy, clever and fun way to sneak vegetables to your kids’ snack, this delicious crispy vegetable cutlet recipe is what you need. In this recipe, the vegetables are sautéed, then mixed with mashed potatoes and coriander leaves to form a soft dough. The dough is then formed into rolls, breaded, then deep-fried. Every bite of these crispy vegetable cutlets has a mild kick and making it perfect with any dipping sauce.
This recipe takes about 30 minutes to make. Serves 2 to 3.
• 1 tbsp oil
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste
• 2 green chilies, chopped
• 1 medium carrot, grated
• ¼ cup of boiled corn kernels, slightly mashed
• ¼ cup of boiled peas, slightly mashed
• 3 tbsp finely chopped capsicum
• 1 tsp salt
• ¼ tsp ground black pepper
• ½ tsp mixed herb seasoning
• ½ tsp red chili flakes
• 1 tsp lime juice
• 4 potatoes, boiled and mashed
• ½ cup of breadcrumbs
• 1 tbsp chopped fresh coriander leaves
• 2 tbsp all-purpose flour
• ½ cup of water
• ½ cup of powdered cornflakes
• 4 cups of oil
Heat oil in a pan over medium heat.
Add onions and sauté for a minute.
Add ginger-garlic paste and green chili and sauté for 2 minutes.
Add carrots, corn kernels, peas, and capsicum.
Stir-fry for 2 to 3 minutes.
Add salt, black pepper, mixed herb seasoning, red chili flakes, and lime juice.
Stir-fry for 1 minute.
Add mashed potatoes and continue stir-frying for another minute.
Turn the heat off, then add breadcrumbs and coriander leaves.
Mix well until you get a dough-like consistency.
Set aside to let the mixture cool.
Once the potato mixture is cool enough to handle, take 3 tbsp and form it into a cylinder.
Repeat this process until you consume the entire potato mixture.
In a small bowl, mix all-purpose flour and water.
Dip the vegetable rolls into the flour mixture, then coat them well with powdered cornflakes.
Heat oil in a pot over medium heat.
Deep-fry the potato croquettes for 2 to 3 minutes or until golden brown on all sides.
Place the fried croquettes on a plate lined with paper towel to drain excess oil before serving.
Ideas And Tips:
You can substitute potatoes with sweet potatoes, squash, taro, rutabagas, turnips, cauliflower, parsnips, yucca or yams.
You can also add chopped mushrooms, shredded cheese, chopped spinach or crumbled tofu.
You can also store the uncooked cutlets. Arrange them on a baking tray and put them in the freezer. Once the cutlets are frozen, put them in a zip-lock bag. You can keep them in the freezer for a good 2 weeks. There is no need to thaw the cutlets before frying.
You can also cook the vegetable croquettes in the oven. Arrange them on a baking sheet lined with parchment paper. Coat the cutlets with some cooking spray, then bake in the oven at 400°F for 20 to 25 minutes or until golden brown on all sides.
images – https://www.youtube.com/watch?v=YUdTbs7hIcc